Montalcino Wine

The town of Montalcino, named for the species of local oak that once covered the area, rests on a hill overlooking the Tuscan countryside in Italy. A magnificent 14th century Medieval castle is its picturesque “skyline” that can be seen for miles in the distance. This is where Brunello di Montalcino, considered the “noblest” of the wines of the Sangiovese grape, is produced. As is Rosso di Montalcino, its fratellino (younger brother). Moscadello di Montalcino is the white grape counterpart.

Early versions of Brunello (the local name for Sangiovese Grosso, meaning “little dark one”) were enjoyed as far back as that castle was first inhabited. But the wine didn’t come into its own until the 1870s. Ferruccio Biondi-Santi is credited with innovating the production of Brunello to improve its quality and longevity. Until that point, Brunello was a field blend, using whatever grapes happened to be around, not just Sangiovese, and not Read more »

The town of Montalcino, named for the species of local oak that once covered the area, rests on a hill overlooking the Tuscan countryside in Italy. A magnificent 14th century Medieval castle is its picturesque “skyline” that can be seen for miles in the distance. This is where Brunello di Montalcino, considered the “noblest” of the wines of the Sangiovese grape, is produced. As is Rosso di Montalcino, its fratellino (younger brother). Moscadello di Montalcino is the white grape counterpart.

Early versions of Brunello (the local name for Sangiovese Grosso, meaning “little dark one”) were enjoyed as far back as that castle was first inhabited. But the wine didn’t come into its own until the 1870s. Ferruccio Biondi-Santi is credited with innovating the production of Brunello to improve its quality and longevity. Until that point, Brunello was a field blend, using whatever grapes happened to be around, not just Sangiovese, and not just red. He nixed the second fermentation that was commonly practiced, and aged his wine for long periods in oak barrels, something that was not. The result was a unique, vivacious wine with a complexity unlike any previously produced in the region. By 1945, Biondi-Santi was still the lone Brunello producer using this method, but others began to catch on to it into the 1960s. Today, there are over 200 Brunello di Montalicino DOC producers.

For a wine to be labeled Brunello di Montalcino, it must contain 100% Sangiovese, and grapes must be planted at no higher than 1968 feet (600 meters) above sea level to control ripeness and alcohol levels. The wines must be aged a minimum of four years, with two of them in oak. There has been some controversy in recent vintages with difficult climate conditions that producers have been bending the rules by bulking out wines with other grapes, resulting in declassification measures for those wines. But many wine enthusiasts have overlooked this blemish on Brunello’s reputation and the wines are still lauded the world over. Hey, what’s a little Super Tuscan among wine drinkers?

Rosso di Montalcino is also 100% Sangiovese, but typically produced from younger vine sources and released younger and fresher, with only six months to a year of aging before release. Though considered a “baby Brunello,” these can often be very enjoyable in the right hands, with cautious oak treatment. ~Amanda Schuster

When I first became interested in wine I used to get Brunello di Montalcino and Rosso di Montalcino mixed up, never mind having difficulty pronouncing them. A few years down the line I’d sorted it; both are from the Tuscan town of Montalcino in Central...

Per the treasured tradition, the latest Brunello vintage was premiered at the annual Benvenuto Brunello tasting event in New York City this past week. Event attendees comprise a veritable who’s-who in the wine world, and it’s easy to understand why

Rich Earth and aromatic red cherry skins with underlying minerality and notes of dried herbs (thyme?). Later green tobacco and sandalwood appear on the nose. The palate is delicious being somehow rich and lean at the same time.Spiced red cherry leads t...

Red cherry skins, and dried flowers lead the way on the nose with some clay Earth, mineral, and meatiness. The palate is nicely balanced, with finesse, showing more firm red cherry and floral notes, followed by a long, dusty finish. This is the full pa...

Here is a wine that is consistently solid, ready to drink, and well balanced. The 2009 is no exception. Starting with a core of dark, spiced, black cherry flesh and skins, the nose draws you in. The presence of mineral and bramble notes provides added ...

Fine, black cherry, and black berry fruit, with elegant dried floral notes are the focus on the nose, along with burnt orange, iron, and a subtle richness. The palate has a fine grain, and elegant weight, with flavors of black cherry skins, anise, and...

This wine exhibits the bright ruby color that is typical of Brunello. The nose is classic Brunello, with rich earthy aromas of leather, coffee, smoke and limestone overlaid with just a hint of dried flowers. The taste is just lovely, it brings be bac...

Forward, warm and toasty, spiced cherry leads the way on the nose. Like a roasted cherry cobbler, with aromatic herbs, dried flowers, and forest floor. Very nice complexity. The palate has firm, fresh, black cherry,with solid tannins, some espresso no...

Rather sweet on the nose, and toasty with simple sweet fruit layered over some vanilla and topped with floral nuance. Surprisingly cool and compact on entry with great acids and polished tannins lending this a smooth fee. Today it's just a touch short ...

For this braise, I like using whole chickens cut into pieces to get the perfect mix of white and dark meat to please all my guests. If you prefer either all dark or all white meat, you can instead ... Read more »

Here's something great to do with roasted chicken from the deli--a Middle Eastern sandwich chock-full of spicy lentils, bulgar, lettuce, tomato, and tahini sauce. Two pockets per person is enough t... Read more »

Saturday (16 July) started off with me trying to finish the assembly of a ... ... the 2012 Renieri Rosso Di Montalcino (Sangiovese). We started the Italian wine to enjoy while talking and showing off the TV and our newly painted rooms to our guests and then with dinner I decanted the Oregon wine to serve with grilled chicken and lamb chops. ...
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I drink a lot of Montalcino, so I'm working on it. But I really need to get scientific and put things from different areas side by side. I try to stay away from the barrique raised wines, which might help a bit. Matthews's work is focusing on grapes now, in particular wine grapes, but he didn't start out there: He's a plant physiologist whose...
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Agreed. And if you spent a lot of time in Montalcino or one of the other places you mention, or any region really, I'm sure you'd eventually be able to discern those differences. There are precious few people who can do that however, and of course the vintage and the wine making are going to have serious impacts.I've been saying for a long time ...
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